Goan cuisine

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Goan prawn curry, a popular dish throughout the state.

Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/ Konkani cuisine.

The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.^[1]

Seafood

The cuisine is mostly seafood based, the staple food is rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels.

The Hindu food of Goa is unique, and the food of Goan Christians is influenced by the Portuguese.

Introduction of new edibles to Goan cuisine

The Portuguese brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil to Goa. Of these tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important part of Goan spices, the chilies were introduced to Goan cuisine by the Portuguese which became immensely popular. All these above mentioned ingredients were not used in Goan cuisine before the advent of the Portuguese.^[2]

Hindu Cuisine

Hindu Goans use less heat, tamarind and Kokum for souring and jaggery for sweetening. They use asafoetida, fenugreek, curry leaves, mustard and urad dal.^[2] It is not very spicy, less amount of onion and garlic is used. It also includes more use of vegetables, lentils, pumpkins, gourds, bamboo shoots, roots etc. It is less oily and the medium of cooking is coconut oil.^[2]

Goan Saraswat Brahmin sub-castes, Daivajna Brahmins are mostly fish eaters. Broadly they can be considered as facultative vegeterians, i.e. they eat fish and chicken on most days, while eating strict vegetarian (no meat, no-fish diet) food on some days, due to religious reasons. Fish and meat in their diet is considered as non-vegetarian. On the other hand other Brahmins belonging to Pancha Dravida category are strictly vegetarian. Their vegetarian cuisine is unique. The rest of the Goan Hindus are non-vegetarian, but unlike the Catholic Goans, do not eat beef or pork, due to religious beliefs.

• Fish curry called as Human ('हूमण' in Konkani) and rice ('शीत' or 'भात ') ,also known as Kadi.
• Fried fish (तळील्ले नूस्ते)
• Fish Suke or Dhabdhabit (सुकें) - dry spicy preparation of fish, eaten as side dish.
• Fish Udid Methi or Uddamethi (उद्दमेथी) - Fenugreek and fish.
• Kismur (किस्मुर)
• Dangar or the Fish cutlets (डांगर)
• Kalputi - with different varieties of fish (कळपुटी)
• Bhaji or Shak made of different vegetables and fruit (भाजी or शाक)
• Khatkhate (ख़तखतें)
• Tondak, made of beans, cashew nuts etc (तोंडाक)
• Different varieties of sweets made of rice, lentils like Payasa, Patoli, Mangane, Kheer etc ( गोड्शें )
• Different varieties of Pickles and Papads (लोणचे and पापड)
• Solachi kadi, a spicy coconut and kokum curry (कडी)

Catholic Cuisine

Main article: Goan Catholic cuisine

Chamuças, a Goan Samosa.

Pomfret fried fish

Crab xec xec

• Ambot tik - A sour curry dish prepared with either fish or meat.
• Arroz doce - A Portuguese derivative of kheer (sweetened rice) of India.
• Balchão - A curry based on a traditional sauce from Macao, made from shrimp, aguardente, laurel, lemon and chili.
• Canja de galinha - A type of chicken broth with rice and chicken, and is originally a Goan recipe.
• Chamuças - A Goan derivative of samosa.
• Croquettes, beef cutlets and beef potato chops are common snacks.
• Roast beef and beef tongue are popular entrees at Goan celebrations.
• Sorpotel - A Goan pork meat, liver, tongue, blood curry that is very spicy.
• Xacuti - Goan curry made with roasted grated coconut with pieces of chicken or beef.
• Samarein Chi Kodi - Goan curry made with Fresh and Dried Prawns
• Pattoe or Patoleo - A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut.
• Sanna - A dry rice cake, considered to be a Goan variant of idli.
• Solantule kodi - A spicy coconut and kokum curry
• Vindaloo - A spicy curry whose name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade. This is popular in the West, particularly the United Kingdom, Australia, and New Zealand. Unrelated to aloo (potato).^[3]
• Bebik (Bebinca) - A pudding traditionally eaten at Christmas

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Cashewnut laddus, Nevryo, Khaje, Revdyo, Peda, Puran Poli, Sakhar Bhat, Mangane, Payasa are other well-known dishes. Also, there are several types of halwa like Dali kapa (Halwa made of red gram), Cashewnut Halwa,Mango Halwa ,Banana Halwa, Dodol, Pumpkin Halwa etc.

References

1. ^ The Times Of India. http://economictimes.indiatimes.com/articleshow/2921086.cms. 
2. ^ ^{a b c} Chapman, Pat (2009). India: Food & Cooking: The Ultimate Book on Indian Cuisine. New Holland Publishers. pp. 256. ISBN 1845376196, 9781845376192. 
3. ^ http://cricket.expressindia.com/old//fulliestory.php?content_id=74035

External links

• A feature on Goan cuisine